In the meantime you can make the pecan filling. In small bowl, beat eggs, sugar, salt, butter or margarine, syrup, flour and creme fraiche. Stir in the vanilla extract and the pecans.
Grease the pie pan and set it aside. Take the dough out of the refrigerator and roll it out onto a flat floured surface. Place the flattened dough over a 9 inch pie dish and trim the excess dough around the edges. The excess dough can be used to cut out leaf shapes to decorate the edges. Brush the sides of the crust with the egg wash as well as the leaf cut out shapes. Place the leaf cut outs on a plate and place them in the refrigerator. Place and the crust in the freezer for 30 minutes.
Remove the crust from the freezer, place it on a lipped baking sheet, and pour the pecan filling into the pie shell. Affix the leaf decorations to the crust and brush them with egg wash as well. Bake until the filling is set on top and the pastry is golden brown, about 1 hour and 15 minutes. If the crust is browning too quickly, you can tent it with tin foil. Remove it from the oven and allow to cool completely before slicing and serving. Serve plain or with vanilla bean ice cream.